Fresh Fruit Pudding
From The Atora book of tested recipes, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 6. The excerpt below is the record exactly as published.
FRESH FRUIT PUDDING (A special quick recipe for home cooking, and very useful for camp and picnic cooking ). 5-0z. Self-raising Flour. 24-0z. Shredded ATORA. Pinch of Salt. Mix lightly with knife with a little milk or water. Place fresh fruit, sugar and water (or bottled fruit and sugar) directly into an aluminium pan (do not use basin) and bring to the boil. Then flatten out the paste with the hand to fit the size of the pan and place gently on top of the fruit inside the pan. Cover the pan with a lid and keep simmering for 20 minutes. Do not remove from the pan until the moment for serving. FRESH FRUIT PUDDING Make crust, following directions for ‘‘Suet Crust for Puddings,’’ roll out thin, line greased basin, leaving enough to cover over the top of basin after fruit has been putin. Fill the basin with any fresh fruit in season, sprinkling with sugar according to size of pudding
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